"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Baked Chicken Salad, by Merritt Green, is from Eagles in the Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. cooked,diced chicken 2 c. diced celery 3T minced onion 3T lemon juice 1/2 tsp salt 3/4 c. mayonnaise 3/4 c. slivered almonds 1/2 c. sliced mushrooms or 1 small can 1 can Cream of Chicken and Mushroom Soup Potato chips, crushed 1/2 c. shredded cheddar cheese
Mix first nine ingredients. Pour into a 2 quart casserole dish. Spread soup over top, but do not mix into casserole. Sprinkle with cheese and top with potato chips. Bake at 325º for 30 minutes.
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